*  Exported from  MasterCook  *
 
                             SPINACH LASAGNA #2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Curly lasagna noodles made
                         -w/o eggs
    2       tb           Olive oil
    1 1/4   lb           Spinach -- well washed, stems
                         -removed and leaves coarsely
                         -chopped
    1       md           Onion -- finely chopped
    2                    Broccoli stalks -- cut into
                         -small florets, stalks
                         -finely chopped
    1       lb           Mushrooms -- thinly sliced
    2                    Garlic cloves -- minced
    5 1/2   c            Tofu “cheese” sauce (see
                         -recipe)
    2       c            Tomato sauce
 
   In a large pot of lightly salted boiling water, cook
   the lasagna noodles just until tender, about 6
   minutes. Drain well. Toss with 1 tablespoon of the oil
   to keep the noodles from sticking.
   
   Meanwhile, put 1 inch of water into a large saucepan
   with a steamer basket, cover with the lid, and bring
   to a gentle boil. Put the spinach in the steamer
   basket, cover and steam until the spinach is wilted, 2
   to 3 minutes. Drain the spinach and rinse under cold
   running water. Use your hands to squeeze the excess
   water from the spinach.
   
   In a large skillet, heat the remaining 1 tablespoon
   olive oil over medium heat. Add the onion, broccoli,
   mushrooms, and garlic and cook until the onions are
   softened, about 5 minutes. Add the spinach and cook,
   stirring, until all the moisture has evaporated from
   the spinach, about 2 minutes. Stir in the Tofu
   “cheese” sauce, and remove from the heat.
   
   Preheat the oven to 350 degrees. Lightly oil a 9- by
   13-inch baking dish. Place 4 cooked lasagna noodles in
   the baking dish, overlapping them slightly. Spread
   with half the spinach filling. Top with 4 more
   noodles, and spread with the remaining filling. Top
   with 4 more noodles, and spread the remaining tomato
   sauce on top.
   
   Bake until bubbling, 25 to 30 minutes. Let stand 10
   minutes before serving.
   
   From DEEANNE’s recipe files
  
 
 
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